basic blondie bars (blonde brownies)

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Elle n’est pas brune. Elle est blonde.

How’s my French?

On a whim, and because I was bored, I started studying French last December. I use an app on my phone so I can study anywhere, anytime. For a long time I’ve wanted to learn French and go to France. I’ve been once and I tried studying it a little in high school but it never took. Now, though, as my time in Japan is coming to an end, I think I’d like to pick up some more languages and see how much I can manage. I couldn’t survive on my own in a French-speaking country unless they speak English, and I can only say “I am not a cat” in Spanish (I’m also trying Spanish.)

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They are both worlds apart from Japanese…and surprisingly different from each other.

“She is not dark-haired. She is blonde.”

And so are these bars.

For the longest time, I had no idea what a blondie could possibly be, even though I had seen pictures. I looked online and as it turns out, it’s a brownie without chocolate. It’s vanilla-flavored and has brown sugar instead of granulated (white) sugar.

I played around with different amounts of flour, eggs, and butter, and this recipe is what I’ve come up with. You can take this recipe and change it to make different types of blondie bars, such as vegan bars, gluten-free bars, coconut bars, and so on.

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basic blondie bars/blonde brownies

makes ~32

*If making these in a small, Japanese oven, cut the recipe in half. It’s doubled for American ovens and tools.

226 g unsalted butter, melted

360 g all-purpose flour

1 tsp baking powder

200 g brown sugar

4 eggs

2 tsp vanilla extract

1 tsp kosher salt

 

If using a conventional oven, preheat to 175 C/350 F. Line a square brownie pan with parchment paper.

Melt the butter in a large bowl. Using a wooden spoon/spatula, mix in the brown sugar, vanilla, and eggs (one at a time.) You don’t need to beat fully but just until almost incorporated.

In a separate medium bowl, combine the flour and baking powder.

Mix the dry ingredients into the batter until fully incorporated, but don’t beat too much. Last, add in the salt.

Spread the batter in the pan and bake for 20 – 25 minutes until done. You can take out early for gooey, fudgy bars, or leave in longer for cake-y bars. If using a toaster oven, toast at 740 W for the same amount of time. Move pan to the fridge.

When fully cooled, cut and enjoy!

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Au revoir a bientot!

Nick P.

Categories: bars and brownies

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